Cardamom, cinnamon, nutmeg, mace, and vanilla... Just imagine a delicious piece of dark chocolate melting on your tongue, with all those spices swirling around. Oh how nice!
You can even drop 8-10 wafers in your favorite mug, add hot water, and whisk away for one of the best hot chocolates you've ever tasted. (We suggest you use less water and keep it thick!)
We source each ingredient individually from world-class farms around Costa Rica to ensure you get only the highest quality flavor experience...
In this 75% dark chocolate, we're using cacao that Daniel South grew, fermented, and dried on his hilltop farm, which overlooks Costa Rica's Caribbean coast. (We pressed cacao butter - for a smoother, silkier chocolate - from these same beans.)
The cardamom, Ceylon cinnamon, and vanilla beans come from Villa Vanilla, just off Costa Rica's south Pacific coast. Henry – the farm’s owner – is an expert in tropical farming. We were thrilled to bring some of his incredible rainforest spices back for you while visiting him in October.
The nutmeg comes from Milo's amazingly biodiverse Bosque Analogos farm, La Botanica, just down the road from Villa Vanilla. And our cane sugar (or "panela") comes from Costa Rica's Central Valley.
This chocolate is a true luxury. One taste takes you on a flavor journey around Costa Rica.
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